Good Food Sources of Iron

Many people, especially women of childbearing age, infants, and pregnant women, may not take in as much iron as they need. However, there are many good food sources of iron to choose from. If your doctor advises you to increase your iron intake, consult the chart below to determine how much you need, and read on for some suggestions to meet those needs.

Here's Why:

Your blood depends on iron to help it carry oxygen through the body. In some cases,
anemia
is caused by a lack of iron in the diet. Iron also helps your body to fight infection and to make collagen, the major protein that makes up connective tissue, cartilage, and bone. Other medical conditions may be worsened if you do not have enough iron.

Here's How:

Iron exists in 2 forms—heme and nonheme. Heme iron is part of the hemoglobin and myoglobin molecules in animal tissues. It is found in meat and other animal sources. About 40% of the iron in meat is in the heme form. Nonheme iron comes from animal tissues other than hemoglobin and myoglobin and from plant tissues. It is found in meats, eggs, milk, vegetables, grains, and other plant foods. The body absorbs heme iron much more efficiently than nonheme iron.

Food Sources of Mostly Heme Iron (Contain Some Nonheme As Well)

Food

Serving size

Iron content
(mg)

Liver, giblets, cooked

3 ounces

10.2

Oysters

6 medium

5.0

Beef liver

3 ounces

5.0

Beef, lean only, braised

3 ounces

2.0

Turkey, dark meat, roasted

3 ounces

2.0

Beef, ground, 85% lean

3 ounces

2.2

Turkey, light meat, roasted

3 ounces

1.0

Chicken, dark meat only, roasted

3 ounces

1.1

Tuna, fresh yellowfin, cooked, dry heat

3 ounces

1.0

Chicken, breast, roasted

3 ounces

1.0

Halibut, cooked, dry heat

3 ounces

0.2

Pork, loin, broiled

3 ounces

0.7

Tuna, white, canned in water

3 ounces

1.3

Shrimp, cooked

8 large

1.4

Food Sources of Nonheme Iron

Food

Serving size

Iron content
(mg)

Breakfast cereal, 100% iron fortified

¾ cup

18

Black-strap molasses

1 tablespoon

3.5

Spinach, canned

½ cup

3.2

Spinach, fresh, boiled

½ cup

3.0

Red kidney beans, canned

½ cup

2.0

Lima beans, cooked

1 cup

4.5

Chickpeas, boiled

½ cup

2.0

Green peas, boiled

½ cup

1.0

Raisins, seedless

¼ cup

1.0

Pinto beans, boiled

1 cup

3.6

Whole-wheat bread

1 slice

1.0

Tofu, raw, firm

1/3 cup

2.1

White bread, made with enriched flour

1 slice

1.0

Lentils, boiled

1 cup

6.6

Tips For Increasing Your Iron Intake

The amount of iron your body absorbs varies depending on several factors. For example, your body will absorb more iron from foods when your iron stores are low and will absorb less when stores are sufficient.
In addition, certain dietary factors affect absorption:

Heme iron is absorbed more efficiently than nonheme iron.

Heme iron enhances the absorption of nonheme iron.

Vitamin C
enhances the absorption of nonheme iron when eaten at the same meal.

Some substances decrease the absorption of nonheme iron. (Consuming heme iron and/or
vitamin C
with nonheme can help compensate for these decreases.)

Oxalic acid, found in spinach and chocolate—However, oxalic acid is broken down with cooking.

Phytic acid, found in wheat bran and beans (legumes)

Tannins, found in tea

Polyphenols, found in coffee

Calcium carbonate supplements

To increase your intake and absorption of dietary iron, try the following:

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.